The Starving Students' Cookbook

Copyright © 2002 by Patricia "Dede" Hall

All rights reserved. Except as permitted under the U.S. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior permission of the publisher.

Grand Central Publishing

Hachette Book Group

237 Park Avenue

New York, NY 10017

Visit our Web site at www.HachetteBookGroup.com

First eBook Edition: December 2008

Grand Central Publishing is a division of Hachette Book Group, Inc.

The Grand Central Publishing name and logo is a trademark of Hachette Book Group, Inc.

ISBN: 978-0-446-55341-4

Book design and text composition by Nancy Singer Olaguera

Cover design by John Valk

Illustrations by Mari Estrella

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BASIC SUPPLIES TO GET YOU COOKING

Basic Utensils

Fry Pan (Skillet) and Lid

Plastic Bowl Set (with lids)

Pancake Turner (Spatula)

Glass Baking Dish (rectangle)

Large Ovenproof Pan and Lid

Saucepan with Lid

Aluminum Foil

Measuring Spoons

Sharp Knife

Glass Measuring Cup

Wooden Spoons

Scissors (to cut open stubborn packaging)

Don't Forget…Knife, Fork, Spoon, and a Can Opener!

Basic Ingredients: What to buy and where to find it in the supermarket

DAIRY CASE (always check freshness date):

Eggs, Milk, Sour Cream, Margarine, Cheddar Cheese, Orange Juice

CONDIMENTS:

Catsup, Mayonnaise, Mustard, Salad Dressing, Vegetable Oil, Vinegar, Lemon Juice, Barbecue Sauce, Soy Sauce

BAKING PRODUCTS AND SPICES:

Salt, Pepper, Sugar (granulated, brown), Garlic Powder or Salt, Flour, Herbs and Spices—Basil, Dill Weed, Parsley, Curry Powder, Paprika

CANNED VEGETABLES AND FRUIT:

Beans (refried, chili, pork & beans), Cup-up Tomatoes, Corn, Pear Halves, Peach Slices

SAUCES, SOUPS, AND GRAVY:

Beef Gravy, Dry Onion Soup Mix, Tomato Sauce, Soup (condensed style)—Cream of Mushroom, Tomato, Chicken Noodle

MACARONI, RICE, AND MEAT PRODUCTS:

Macaroni, Pasta, Rice (preferably not instant), Tuna

BREAD PRODUCTS AND SNACKS:

Bread (your choice), Jelly or Jam, Peanut Butter, Pudding, Gelatin (Jell-O), Crackers, Cookies, Popcorn, Chips

These items will be useful if you have space in your refrigerator.

FRESH PRODUCE:

Fruit (in season), Carrots, Celery, Potatoes, Onions, Nuts

MEAT CASE:

Hot Dogs, Fish Fillets, Ground Beef (hamburger), Chicken

FROZEN FOOD (if you have freezer space):

Ice Cream or Frozen Yogurt, Chopped Spinach, Broccoli Spears, Peas

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BASICALLY BREAKFAST

EGGS-THE WAY YOU LIKE THEN

5 Minutes Serves 1

Basically Breakfast

Skillet, Bowl or Saucepan Top of Stove

1. FRIED:

1. Heat butter in skillet on medium high heat till sizzles.

2. Break eggs gently into skillet.

3. Reduce heat to medium. Then:
SUNNY SIDE UP—cook just till whites are set.
BASTED—add spoonful water to pan, cover, and let steam 2 minutes.
OVER EASY—when whites are set, gently flip over with pancake turner.

2. SCRAMBLED:

1. Break eggs into bowl; beat with fork lightly.

2. Heat butter in skillet on medium high heat till sizzles. Pour eggs in.

3. Reduce heat to medium low. Cook and stir gently till done to your liking.

3. SOFT-COOKED:

1. Place eggs (with shells on) in saucepan. Add enough water to cover eggs. Set pan on stove and set heat at high.

2. When water begins to boil rapidly, start timing the eggs: 3 minutes for medium-done soft-cooked egg.

3. Crack shell at large end of egg and remove shell. Eat from shell or scoop into a small bowl.

4. HARD-COOKED:

1. Same as for soft-cooked, except boil 10 minutes.

2. Turn off heat and let eggs sit in pan till water is cooled.

CORNED BEEF HASH

10 Minutes Serves 1–2

Basically Breakfast

Large Skillet Top of Stove High Heat

NEED:

1 tablespoon VEGETABLE OIL

1 16-ounce can CORNED BEEF HASH

½ ONION, chopped

¼ GREEN BELL PEPPER, chopped

plop CATSUP

dash BLACK PEPPER

STEP 1: In large mixing bowl, dump together all ingredients and mix well.

STEP 2: Heat oil in large skillet on high heat. Add hash mixture and press flat with spatula or large spoon.

STEP 3: Cook until brown on underside and turn over. (The hash will probably fall apart, but keep turning it until nicely browned.)

If you want to add a little zing, add some Tabasco Sauce. Tastes fabulous with fried or scrambled eggs.

FRENCH TOAST

10 Minutes Serves 1

Basically Breakfast

Pie Pan & Skillet Top of Stove Medium High Heat

NEED:

4 slices BREAD (couple days old)

2 EGGS

2 tablespoons MILK

2 tablespoons MARGARINE

STEP 1: Mix eggs and milk in pie pan.

STEP 2: In skillet, on medium high heat, heat margarine till hot. Dip bread slice into egg mixture, then lay onto hot skillet.

STEP 3: Cook each side till golden.

Top with syrup, applesauce, powdered sugar, or fresh fruit.

OMELET FILLINGS & TOPPINGS

1 to 2 Minutes

Basically Breakfast

Misc. Utensils

•  Scoop of HOT CHILI and handful grated CHEESE

•  Handful finely chopped HAM and SWISS CHEESE

•  Sliced AVOCADO, finely chopped TOMATO, and GREEN BELL PEPPER

•  MUSHROOMS, lightly cooked in margarine in skillet

•  Spoonful SOUR CREAM and chopped PARSLEY

•  Grated CHEESE, spoonful BARBECUE SAUCE, and ALFALFA SPROUTS

•  Crumbled BACON, sliced BANANA

Be creative with your own combinations!!

OMELET

10 Minutes Serves 1

Basically Breakfast

Skillet With Lid Top of Stove Medium Heat

NEED:

3 EGGS

2 tablespoons MILK

dash SALT

tablespoon MARGARINE

STEP 1: In bowl, mix together eggs, milk, and salt.

STEP 2: In skillet, on medium heat, melt margarine. Add egg mixture. As eggs cook on edges, gently lift edges with spatula (flat spoon), pushing to center. Rest of uncooked egg will flow underneath cooked part. Do not stir, or you will have scrambled eggs.

STEP 3: When eggs are done to liking and surface is still moist, put any filling you want onto half of omelet and fold over. Cover with lid and cook 1 to 2 minutes or till eggs are golden on underside.

HANDY HINT

Catsup won't come out? Stick a straw through to bottom of bottle and remove. This lets in enough air to start the catsup flowing.

Hamburgers in a hurry: Poke a hole in the middle of the hamburger patty when you shape it. The burger will cook faster and the hole will disappear when done.

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QUICK LUNCHES

ENGLISH MUFFIN PIZZAS

15 Minutes Serves 2–3

Quick Lunches

Aluminum Foil 350° Oven

NEED:

4 ENGLISH MUFFINS, cut in half

1 8-ounce can TOMATO SAUCE

Thin slices of any of the following:

ONION, GREEN BELL PEPPER, MUSHROOMS, OLIVES, PEPPERONI, ANCHOVIES, SALAMI

8 slices MOZZARELLA CHEESE

Preheat oven to 350°.

STEP 1: Spread each half English muffin with tomato sauce.

STEP 2: Add slices of any combination from above ingredients, ending with cheese on top.

STEP 3: Place on foil in 350° oven till cheese melts.

FRENCH DIPPED CHEESE SANDWICH

10 Minutes Serves 1

Quick Lunches

Pie Pan or Shallow Dish Skillet Top of Stove Medium High Heat

NEED:

1 EGG

1 tablespoon MILK

3 tablespoons BUTTER or MARGARINE

2 slices WHITE or WHEAT BREAD

1 slice CHEESE

1 slice BOLOGNA or COOKED HAM

STEP 1: In pie pan or shallow dish, beat together egg and milk with a fork.

STEP 2: Using some of the butter, butter 1 side of each slice of bread.

STEP 3: Place cheese and meat on buttered slice and press sides together. Dip sandwich into egg mixture, coating each side.

STEP 4: In skillet, on medium high heat, melt remaining butter. Cook sandwich until golden brown on each side.

GREEK PITA POCKET

5 Minutes Serves 1

Quick Lunches

Small Bowl No Cooking

Combine in small bowl, then spread in pita bread pocket:

½ of 3-ounce package CREAM CHEESE

1 tablespoon SOUR CREAM

Next, fill pocket with:

LETTUCE, shredded

1 TOMATO, thinly sliced

chopped BLACK OLIVES (spoonful)

FETA or RICOTTA CHEESE (couple spoonfuls)

sliced BANANA

ONION STACKS & HOME-MADE BARBECUE SAUCE

5 Minutes Serves 1

Quick Lunches

Small Bowl or Cup Skillet Top of Stove Medium Heat

NEED:

¼ cup CATSUP

1 tablespoon BROWN SUGAR

½ teaspoon VINEGAR

1 tablespoon VEGETABLE OIL

½ ONION, sliced

½ GREEN BELL PEPPER, sliced

1–2 KAISER ROLLS, sliced in half lengthwise

HOME-MADE BARBECUE SAUCE:In small bowl or cup, stir together catsup, brown sugar, and vinegar. Set aside to use in recipe.

STEP 1: